Description
Delight in a flavorful Mother’s Day Rose Pistachio Milk Cake, blending floral aromas and nutty crunch, perfect for celebrating love and special moments with family.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 2 tbsp rose water
- 3 large eggs (room temperature)
- ½ cup chopped pistachios (lightly toasted)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Whisk together flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy in another bowl.
- Add eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then mix in milk and rose water until smooth.
- Gradually fold dry ingredients into wet mixture without overmixing. Gently fold in chopped pistachios.
- Pour batter into prepared pan and bake for 30-35 minutes until golden brown or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, substitute pistachios with almonds or hazelnuts.
- To make gluten-free, use almond flour instead of all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 345
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg